Instructions

Cook your noodles or pasta according to package instructions. Reserve 1 1/2 cup of the pasta water before draining.

Heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet and lightly season with salt and pepper. Cook on both sides for about 1 to 2 minutes or until the shrimp is pink and starts to get golden brown. Transfer shrimp to a plate and set aside.

Add the butter and sesame oil to the same skillet. Once the butter has melted, add the shallots and garlic and saute for about 2 to 3 minutes, until the shallots have softened and the garlic is aromatic.

Add the shiitake mushrooms and stir so that the mushrooms get coated in the butter. Turn the heat down to medium and cook the mushrooms until they start to lightly brown. Should take about 5 minutes.

Deglaze the skillet with the white wine, stirring to get all the brown bits at the bottom. Cook for about 1 minute, the mushrooms should soak up all the wine.

Add the noodles to the skillet and toss. Add the shrimp back to the skillet and garnish with the green onions.

Serve while warm.

Video

Notes

I used Italian Bucatini pasta in this dish which is basically a thick spaghetti-like pasta with a hole running through the center. You can use any type of pasta or noodle you like with this dish, such as udon noodles, ramen noodles, spaghetti, fettuccine, etc.

Shiitake mushrooms can be replaced with regular white mushrooms or cremini mushrooms.

Store leftovers in an airtight container in the fridge for up to 5 days.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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